Description
This healthy tuna veggie bake is light, protein-packed, and loaded with flavor. Made with canned tuna, zucchini, eggs, and herbs, it’s perfect for a quick lunch, meal prep, or family dinner. Simple to prepare, gluten-free, and low in carbs!
Ingredients
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3 eggs
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½ zucchini, grated
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½ carrot, grated (optional for low carb)
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½ onion, grated
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1 cup canned tuna, drained
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1 tbsp basil
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1 tbsp dill
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3 tbsp cream cheese
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3 tbsp oats (omit for low carb)
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Salt, to taste
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½ tsp black pepper
Instructions
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Preheat oven to 180°C (350°F). Line or grease a springform pan or muffin tin.
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Grate the zucchini, carrot, and onion.
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In a bowl, mix cream cheese and eggs until smooth.
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Add grated vegetables, tuna, herbs, oats (if using), salt, and pepper. Stir to combine.
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Pour mixture into the pan or spoon into muffin tins.
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Bake for 20–25 minutes until firm and golden.
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Let cool for 5 minutes before slicing or removing. Serve warm or cold.
Notes
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For a low-carb version, omit oats and carrots.
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Store in fridge for up to 3 days or freeze for up to 3 months.
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Muffin form is great for meal prep and kids’ lunches.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American